Serious Eats - seriouseats.com

@lemonfair

Not sure. REfrigeration? I keep it going for years so there's always some amount of old diluted oil in there, but I use it pretty fast so it does get replenished with new oil pretty frequently.

@peekpoke

no, I can assure you those are indeed Will's wild eyes.

@jmholstin

That deliciousness is the huevos rancheros at Coppelia (a dish my friend ordered, but I couldn't eat).

@Mandyeats

I'm sorry, I didn't mean you didn't look at the charts, just that you misinterpreted them. Not everything on that chart is something I crave, those are all just things I can't eat as a vegan. Most of them I don't crave at all, and only a very few do I really want. Though even the most cravingest of things (pizza) is not something I couldn't live without.

Coincidentally, headed to Paulie Gee's tonight for some pizza :)

@simon

I'd love to, but I'm afraid the site might end up suffering. Can't enter grilling season without providing at least a few grilled meat recipes!

I will say, however, that I do plan on keeping up with it personally and that I'll be featuring a lot more vegetable-based recipes on the site after this.

Will - what was the horrible first date recommendation I gave to you, and shouldn't you be thanking me because whoever it was wasn't the right one anyway?*

*Making the assumption that your first date with Emily wasn't horrible

@kimchijjigae

Good eye - a slice of kalbi in the front, a few pieces of pig skin in the back!

@jae_em

no, not firm. Cottony tofu is kinda spongey and will release liquid if you press on it. It's absorbed. Silken tofu is more custard-like and doesn't absorb any liquid (it also doesn't need to be drained).

Mori-Nu brand, for example, makes silken tofu in both firm and soft varieties. They also make an extra firm silken, I believe.

@jae_em

silken vs. cottony has to do with the salt used to coagulate the soy milk. Those made with calcium sulfate (gypsum) are cottony, if made with magnesium chloride (nigari), it's silken. Within those categories, there are ranges from soft to firm depending on how much coagulant is used.

Check out the label - if it's nigari or magnesium chloride, then it's silken!

@Osomatic

I wouldn't necessarily say so. I'm not going to give up meat completely, so I could probably see myself doing that for some special occasion in the future if people would like me too. Definitely not going to be cooking a suckling pig for myself though (or, say, a steak for that matter). like I said, I've got nothing against meat eaters and I'll still be happy to feed them, it's just when I make personal choices for myself, I think from now on I'll be waaaaaaay more veg-heavy. You won't catch pork chops on me and my wife's dinner plates when we're eating at home.

@Becka K-S

haha, no it didn't!

@guycooking

Actually what happened was we had myself and Dave mic'd up but the audio file got corrupted. The only audio we had to work with was the one recorded on the camera in which the voices were not particularly clear because we were so far away. So it's lack of production value that's the problem here.

@Kirby

I'll return the favor with this one. :)